Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken nanban with chicken breast - simple and tender even when cold. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Authentic Chicken Nanban recipe based on the original from Miyazaki Japan, made with fried chicken coated in a crispy egg batter marinated in a sweet and sour nanban sauce. This can also be made with chicken breast, but I recommend butterflying the breast, so that it cooks through more evenly. Chicken Nanban is a local specialty in Miyazaki Prefecture.
Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken nanban with chicken breast - simple and tender even when cold using 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:
- Get 1 large Chicken breast
- Prepare 1 tsp of each Sugar, soy sauce, sesame oil
- Make ready 1 tbsp ★Sake
- Make ready 5 tbsp Plain flour
- Take 1 Egg
- Prepare Sweet vinegar sauce
- Prepare 2 1/2 tbsp Sugar
- Take 2 1/2 tbsp Vinegar
- Take 2 tbsp Soy sauce
- Prepare Tartar Sauce
- Prepare 2 Hard-boiled eggs
- Get 1/4 Onion
- Prepare 1 approx. 9-10 tablespoons ●Mayonnaise
- Take 2 pinch ●Sugar
- Make ready 1 pinch Salt and pepper (I recommend black pepper for adults)
- Make ready 1 pinch ● Umami seasoning (optional)
- Make ready 1 dash ●Parsley (optional)
- Make ready 1 as appropriate Milk, if you prefer soft tartar sauce
Chicken Nanban is a regional cuisine from Miyazaki Prefecture in Kyushu Island (most southwesterly of Japan's four main islands) but now I usually serve Chicken Nanban with eggplant and bell pepper (eggplant is a must!). If you can find shiso leaves (Perilla) in Japanese or Korean supermarket, I. Strangely, we rarely use chicken in traditional Korean banchans. It's usually pork, beef or seafood.
Instructions to make Chicken Nanban with Chicken Breast - Simple and Tender Even When Cold:
- Dice the onions for the tartar sauce and soak in water. Change the water a few times to get rid of the smell and spiciness. Roughly chop the boiled egg and place in a bowl.
- Drain the onions with a sieve and remove excess water by wrapping with kitchen paper and giving it a good squeeze. Add to the bowl from step 1.
- Add ● ingredients and mix with a fork, mashing the egg as you mix. If you prefer a softer sauce, add a small amount of milk. Season with salt and pepper and the sauce is done.
- Remove the skin from the chicken breast and cut into your desired size. Put into a plastic bag, add ★ ingredients and rub in well.
- (If you want to fry the whole breast as one piece, use a knife to make sure it is an even thickness and pierce the skin several times with a fork. Then rub in the ★ ingredients well.)
- Beat the egg in a bowl. Mix the ingredients for the sweet vinegar sauce in another bowl. Heat a large frying pan with a generous amount of oil.
- Put the flour into a plastic bag, and add a piece of chicken at a time, close the bag and shake. (so that it is evenly coated in flour)
- Shake off the excess flour from the chicken before lightly mixing with the beaten egg. Place the chicken into the frying pan after coating with the egg, and fry on a medium heat.
- When one side is golden brown, turn down the heat to low, turn the meat over and place the lid on. Cook for a few minutes (this depends on the thickness of the meat, but I cook it for 2-3 minutes).
- Take off the lid and turn up the heat to high straight away. When it is golden brown, turn off the heat and wipe off the excess oil from the pan with paper towels.
- Pour in the sweet vinegar sauce and reduce whilst shaking the pan to coat the meat. Turn off the heat and leave until the coating settles nicely.
- If you leave it to rest too long, or you fiddle with the meat too much in step 11, the coating can come off so be careful. Transfer to a serving dish and top with tartar sauce. Now the Chicken Nanban is complete.
- You can also make it with half the amount of tartar sauce ◎ I use a lot because my husband loves it (・∀・；) Half the amount of tartar sauce is plenty if you are cooking one breast for one person.
- It's also good if you add a little ketchup to the sweet vinegar and tartar sauces.
But today, let's go against tradition and get creative with chicken breast. After all, it's cheap and approachable to everybody. We will first boil them to get them juicy and tender. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
So that’s going to wrap it up for this exceptional food chicken nanban with chicken breast - simple and tender even when cold recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
